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Tarte Tatin – Your New Favorite Dessert!

As far as pies and tarts go, a rustic tarte tatin always wins in my book. The caramel-y goodness, the flaky pastry crust, how it embraces an imperfect form and still manages to taste so heavenly. With a drizzle of cream a sprinkle of salt or a dollop of ice cream – this is a dessert that pairs with any meal and couldn’t be easier. This recipe is all Sarah (who in between raising her children, running her household and managing Candice and me, is really a French pastry chef), she shares it below and it’s pretty fool proof. – ARG

I’m not going to lie, when I lived in France, I gained a few pounds due to my daily snacking and the amazing delight that is the pain au chocolat. You could buy one for 50 cents in the school cafeteria and I’m pretty sure I bought one every day! What we didn’t eat as often was the tarte tatin, because it was more of a special occasion treat. I always remember the pink box from the bakery it came home in and the little plastic signs that would go on top marking it in the bakery case. I don’t ever remember my host mom making pastry but maybe that’s because from scratch puff pastry is so time consuming.

Today, we’re showing you an amazing tarte tatin, and it only has 4 ingredients and will take you about an hour to make. This is a great make ahead dessert – it’s fantastic at room temperature but can easily be gently warmed before serving. We made a couple of these this week (and I have made many, many more over the years) and I think we’re giving you our best tips to make it stress free and as easy as, well, pie. The keys points to remember: multiple layers of apples, not letting the caramel get too brown on the stove, letting the tarte cool completely and then reheating to loosen. Don’t be afraid of the flip. Even if you completely mess it up, it still tastes amazing!

Tarte Tatin

Ingredients:

1/2 c. unsalted butter

2/3 c. white sugar

10 small apples, peeled, cored and sliced

1 sheet of puff pastry

oven safe skillet (we used the Le Creuset, but any cast iron skillet will work)

Instructions:

Melt butter in skillet over medium heat.

Add sugar to butter, and stir until mixed.

Add a layer of apple slices, in circles around the pan.

Add a second layer of apple slices!

Let cook on the stove for 15 minutes over medium-low heat.

While the apples are cooking, roll out the puff pastry dough, and trim into a circle the same size as the skillet.

Cut slits in the pastry, and place on top of the apples.

Place in a 400º oven, and bake for 25-30 minutes. Check the color of the pastry after 15 minutes. If it’s getting too dark, cover the pastry with aluminum foil.

Remove the tarte from the oven and let cool completely.

Before you’re ready to serve, place the pan back on the stove over medium heat, just long enough to warm up the caramel and loosen the tarte.

Run a plastic knife around the edge, and flip it onto a serving plate.

Tarte Tatin – You’re New Favorite Dessert!

Recipe Type: Dessert

Cuisine: French

Author: Sarah

Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Serves: 6

Tarte Tatin

Ingredients

1/2 c. unsalted butter

2/3 c. white sugar

10 small apples, peeled, cored and sliced

1 sheet of puff pastry

oven safe skillet (we used the Le Creuset, but any cast iron skillet will work)

Instructions

Melt butter in skillet over medium heat.

Add sugar to butter, and stir until mixed.

Add a layer of apple slices, in circles around the pan.

Add a second layer of apple slices!

Let cook on the stove for 15 minutes over medium-low heat.

While the apples are cooking, roll out the puff pastry dough, and trim into a circle the same size as the skillet.

Cut slits in the pastry, and place on top of the apples.

Place in a 400º oven, and bake for 25-30 minutes. Check the color of the pastry after 15 minutes. If it’s getting too dark, cover the pastry with aluminum foil.

Remove the tarte from the oven and let cool completely.

Before you’re ready to serve, place the pan back on the stove over medium heat, just long enough to warm up the caramel and loosen the tarte.

Run a plastic knife around the edge, and flip it onto a serving plate.